Whisk it - that white separation will blend in completely. I removed it from the heat at 290. The temp rose a bit more. I'd flatten the cooling blob more next time.
I omitted the nuts and added a 1/4 c of dark rum. If you have a silpat for your large jellyroll pan you can pour the candy onto that. I highly recommend very cautiously tasting the sauce as it cooks. That rum, sugar and buttery goodness will curl your toes it's so good.

Reviewer:

I made this recipe exactly as it said. It was not like a Heath bar, or anything even close. It made a white and very crumbly candy that nobody in my family liked. I love toffee, but this was not even close.